Cartellate

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   In a large bowl, combine the all-purpose flour, sugar, and salt.

   Около 2 мин

2. 2

   Warm the white wine and olive oil slightly in a small saucepan or microwave until lukewarm, but not hot.

   Около 2 мин

   Совет повара: Ensure the liquid is not too hot, as it can cook the flour.

3. 3

   Gradually add the warm liquid mixture to the dry ingredients, mixing with a fork until a shaggy dough forms.

   Около 3 мин

4. 4

   Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes, until it becomes smooth and elastic.

   Около 15 мин

5. 5

   Form the dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 1 hour.

   Около 1 ч

   Совет повара: This resting period allows the gluten to relax, making the dough easier to roll.

6. 6

   Divide the rested dough into 3-4 portions.

   Около 1 мин

7. 7

   Working with one portion at a time, roll the dough very thinly, either with a rolling pin or a pasta machine, aiming for a thickness of about 1-2 mm.

   Около 10 мин

   Совет повара: The thinner the dough, the crisper the cartellate.

8. 8

   Cut the rolled dough into strips about 3 cm wide and 20-25 cm long using a fluted pastry wheel or knife.

   Около 5 мин

9. 9

   Take one strip and fold it lengthwise, pinching the edges together at intervals of about 2-3 cm to create small pockets.

   Около 10 мин

   Совет повара: Ensure the pinches are firm so they don't open during frying.

10. 10

    Starting from one end, roll the pinched strip into a spiral, forming a rose-like shape.

    Около 10 мин

    Совет повара: Pinch the very end of the strip to secure the cartellata shape.

11. 11

    Repeat with the remaining dough strips until all cartellate are formed.

    Около 15 мин

12. 12

    Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F).

    Около 5 мин

    Совет повара: Use a candy thermometer to monitor the oil temperature for best results.

13. 13

    Carefully fry the cartellate in batches for 2-3 minutes per side, or until golden brown and crispy.

    Около 15 мин

    Совет повара: Do not overcrowd the pot, as this will lower the oil temperature and result in soggy pastries.

14. 14

    Remove the fried cartellate with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Около 1 мин

15. 15

    While the cartellate are cooling, prepare the syrup by gently warming the maple syrup in a small saucepan.

    Около 3 мин

    Совет повара: If using, add the orange zest to the syrup for extra flavor.

16. 16

    Dip each cartellata into the warm maple syrup, ensuring it is fully coated.

    Около 5 мин

    Совет повара: You can also drizzle the syrup over the cartellate if you prefer.

17. 17

    Place the syrup-coated cartellate back on the wire rack to allow any excess syrup to drip off and to cool completely.